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Sicily's digestivo

Amaro Averna is made in Caltanissetta according to a secret recipe given by the Benedictine monks of the Convento di Santo Spirito to their benefactor, Salvatore Averna in 1859, who started producing it for his household. Sweet than some other amari, it's drunk throughout Italy as a digestivo; herbs, roots and citrus rinds are the main ingredients

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Text © Dana Facaros and Michael Pauls

Images by: Dedda71, Creative Commons License